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FUNCTIONALITY CHANGES IN MYOFIBRILLAR PROTEINS OF MILKFISH (CHANOS CHANOS) DURING ICING.

Author(s) : JIANG S. T., HWANG D. C., TSAO C. Y.

Summary

THE AUTHORS STUDIED CHANGES IN THE STABILITY AND FUNCTIONALITY OF MILKFISH MUSCLE PROTEINS. THEY MEASURED THE INACTIVATION RATE OF ACTOMYOSIN CALCIUM-ATPASE (KD) AT VARIOUS TEMPERATURES ANDPH VALUES AND THE CHANGE IN THE FUNCTIONALITY OF MUSCLE PROTEINS. THE KD VALUES SHOW THAT THE STABILITY OF THESE PROTEINS IS ALMOST THE SAME AS THAT OF TROPICAL AND SUBTROPICAL FISH. LITTLE CHANGES OCCUR IN ACTOMYOSIN EXTRACTIBILITY BUT AN INCREASE IN ATPASE ACTIVITY IS OBSERVD THESE PROCESSES DECREASE AFTER 12 DAYS COLD STORAGE. THE STORAGE LIFE OF THIS SPECIES IS 9 DAYS FOR MAINTAINING THE SUITABILITY OF MILKFISH DORSAL MUSCLE FOR MINCING.

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Pages: 534-539

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Details

  • Original title: FUNCTIONALITY CHANGES IN MYOFIBRILLAR PROTEINS OF MILKFISH (CHANOS CHANOS) DURING ICING.
  • Record ID : 1988-1925
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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